Espagueti Verde con Pollo

Espagueti Verde con Pollo is a culinary masterpiece that brings the vibrant flavors of Mexico to your plate. This dish is a tantalizing fusion of creamy verde sauce, succulent Yucatán-style chicken, and perfectly cooked spaghetti noodles. With every bite, Espagueti Verde con Pollo offers a captivating journey through rich textures and harmonious tastes, making it a true culinary delight.

INGREDIENTS

• 4 Poblano Peppers
• 1 Jalapeño
• 1/2 White Onion
• 1 cup Cilantro (only leaves)
• 3 Garlic Cloves (minced)
• 8 oz Cream Cheese
• 1 cup Mexican Crema
• 1/2 cup Milk
• Salt (to taste)
• 1 tbsp Chicken Bouillon
• Calle Sabroso Yucatán Chicken Thighs
• 1 lb cooked Spaghetti Noodles
• 1/4 cup Pasta Water
• Cotija Cheese (crumbled)
• Fresh Lime Juice

DIRECTIONS

1. Start by charring 4 Poblano peppers. Wrap them in foil and steam for 10 minutes. Remove the foil and scrape off the charred skin. Chop the peppers.

2. In a blender, combine the chopped roasted Poblanos, jalapeño, white onion, cilantro leaves, minced garlic cloves, cream cheese, Mexican crema, milk, salt, and chicken bouillon. Blend until smooth and creamy.

3. Cook your Calle Sabroso Yucatán Chicken Thighs until they reach an internal temperature of 175°F.

4. Heat half of the verde sauce in a pan until it begins to simmer. Add cooked spaghetti noodles (approximately 1lb) and 1/4 cup of pasta water. Stir and simmer until the sauce thickens.

5. In a bowl, combine the Espagueti Verde, sliced Yucatán chicken thighs, crumbled Cotija cheese, and a squeeze of fresh lime juice.

6. Serve and enjoy this mouthwatering Espagueti Verde con Pollo!

Notes

You can adjust the spiciness of the dish by adding or reducing the amount of jalapeños used in the sauce.